Penne Broken and Braised with Eggplant and Roasted Chicken Thighs in a Skillet – Personal Recipe

This delicious Italian-inspired dish is sure to bring out the best in your kitchen! It combines two classic dishes, braised eggplant and roasted chicken thighs, with a unique twist. Penne broken into smaller pieces adds texture and a delicious nutty flavor to the mix, while a few simple ingredients create a savory sauce that can be adjusted to taste. Serve this dish with some freshly grated Parmesan cheese for an extra bit of flavor.


  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 large onion, diced
  • 2 medium eggplants, diced
  • 4 boneless, skinless chicken thighs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 (14-ounce) can diced tomatoes, drained
  • 2 cups low-sodium chicken broth
  • 1 pound penne pasta, broken into smaller pieces


  1. Heat olive oil in a large skillet over medium-high heat. Add garlic and onion; cook until soft and fragrant, about 3 minutes.< li >Add eggplant; cook until tender and lightly browned, about 5 minutes. < li >Add chicken thighs; season with oregano, basil, red pepper flakes (if using), salt and pepper. Cook until chicken is cooked through and golden brown on both sides, about 8 minutes per side.< li >Add tomatoes and chicken broth; stir to combine. Bring to a simmer then reduce heat to low.< li >Add penne; stir gently to combine. Simmer until pasta is cooked through and sauce has thickened slightly, about 10 minutes.< li >Serve hot with Parmesan cheese (optional). Enjoy!

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